a Betty Crocker Favorite...
ALMOND CHEESECAKE
Crust
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
Filling
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 cup whipping cream
1 teaspoon almond extract
3 eggs
Garnish
1/4 cup sliced almonds
4 teaspoons sugar
Fresh raspberries, if desired
Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap outside of side and bottom of pan with foil.
Reserve 1/2 cup of the cake mix; set aside. In large bowl, beat remaining cake mix and butter with electric mixer on low speed until crumbly. Press in bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until edges are golden brown. Reduce oven temperature to 325°F for shiny metal pan (or 300°F for dark or nonstick pan).
In same large bowl, beat reserved 1/2 cup cake mix and cream cheese on medium speed until well blended. Beat in 3/4 cup sugar, the whipping cream and almond extract on medium speed until smooth and creamy. On low speed, beat in eggs, one at a time, until well blended. Pour batter over crust. Place springform pan in large roasting pan; place on oven rack. Pour enough boiling water into roasting pan to cover half of side of springform pan.
Bake 55 to 60 minutes or until edge is set but center jiggles slightly when moved. Cool in pan (in water bath) on cooling rack 20 minutes. Remove pan from water bath. Carefully run knife around side of pan to loosen, but do not remove side of pan. Cool 1 hour 30 minutes at room temperature.
Cover loosely; refrigerate at least 4 hours or overnight.
Meanwhile, in 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool on waxed paper; break apart.
Remove side of pan before serving. Garnish cheesecake with sugared almonds. Store covered in refrigerator.
Wednesday, August 4, 2010
Luscious Orange Cheesecake
Another Betty Crocker recipe...
LUSCIOUS ORANGE CHEESECAKE
Cheesecake
1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
Sauce and Garnish
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries
Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.
High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below cheesecake to help prevent cheescake from cracking.
LUSCIOUS ORANGE CHEESECAKE
Cheesecake
1 1/2 cups crushed vanilla wafer cookies (about 50 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
Sauce and Garnish
1 pint (2 cups) whipping (heavy) cream
3 egg yolks
2/3 cup sugar
1 teaspoon grated orange peel
2 tablespoons orange-flavored liqueur or orange juice
2 cups fresh raspberries
Heat oven to 300°F. In bottom of 9-inch springform pan, stir cookie crumbs and butter until crumbs are well coated. Press firmly on bottom and 1 inch up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, vanilla and 1 teaspoon orange peel, scraping bowl twice, until well blended. Pour over crust.
Bake 1 hour to 1 hour 20 minutes or until edge is light golden brown and center is still slightly jiggly. Cool on wire rack 30 minutes. Refrigerate 4 hours or until chilled.
In 3-quart saucepan, heat whipping cream just to boiling over low heat. In small bowl, beat egg yolks, sugar and 1 teaspoon orange peel with fork or wire whisk until well blended. Stir small amount of hot cream into yolk mixture, then stir yolk mixture back into cream in saucepan. Cook over low heat 10 to 15 minutes, stirring constantly, until mixture coats a spoon. DO NOT BOIL. Remove from heat. Cool 30 minutes or until room temperature. Stir in liqueur. Refrigerate until serving.
To serve, spoon about 2 tablespoons sauce onto individual serving plates. Place wedge of cheesecake on sauce. Top with raspberries.
High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below cheesecake to help prevent cheescake from cracking.
Pina Colada Cheesecake
Make the most of this Betty Crocker recipe with these tips.....Use a food processor to quickly and easily make the graham cracker crumbs. When making any cheesecake, be sure to have the cream cheese, eggs and other ingredients at room temperature. Also, this is not the time to select low-fat or fat-free cream cheese or sour cream, as these will not work as well nor will the low fat varieties create the best flavor and texture for the finished cake.
PINA COLADA CHEESECAKE
Crust
1 3/4 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
Filling
3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons grated orange peel
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Glaze
Reserved 1/2 cup pineapple juice
2 teaspoons cornstarch
1/4 cup sugar
Garnish
1 can (8 oz) crushed pineapple in juice, drained
1 jar (24 oz) refrigerated sliced mango, drained, chopped
Fresh mint leaves, if desired
Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
4. In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
5. In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.
PINA COLADA CHEESECAKE
Crust
1 3/4 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
Filling
3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons grated orange peel
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Glaze
Reserved 1/2 cup pineapple juice
2 teaspoons cornstarch
1/4 cup sugar
Garnish
1 can (8 oz) crushed pineapple in juice, drained
1 jar (24 oz) refrigerated sliced mango, drained, chopped
Fresh mint leaves, if desired
Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
4. In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
5. In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.
Peanut Butter Brownie Cheesecake
A Betty Crocker recipe.....
PEANUT BUTTER BROWNIE CHEESECAKE
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Water, oil and egg as called for on cookie mix pouch
1 box Betty Crocker® Ultimate fudge brownie mix (with chocolate syrup pouch)
Water oil, eggs as called for on Brownie mix box
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
4 eggs
1 teaspoon vanilla
1 cup caramel ice cream topping
Heat oven to 325°F. Make dough as directed on cookie pouch. Cover and refrigerate about 1 hour or until firm.
Meanwhile, make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake crust 13 to 15 minutes or until set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla.
Crumble 2 cups of cooled brownies into coarse crumbs. Fold into cream cheese mixture. Pour over cookie dough crust.
Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving. Cool completely in pan on cooling rack 1 hour.
To serve, carefully run small metal spatula along side of cheesecake to loosen. Remove foil and side of pan. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.
PEANUT BUTTER BROWNIE CHEESECAKE
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Water, oil and egg as called for on cookie mix pouch
1 box Betty Crocker® Ultimate fudge brownie mix (with chocolate syrup pouch)
Water oil, eggs as called for on Brownie mix box
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
4 eggs
1 teaspoon vanilla
1 cup caramel ice cream topping
Heat oven to 325°F. Make dough as directed on cookie pouch. Cover and refrigerate about 1 hour or until firm.
Meanwhile, make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Press cookie dough on bottom and 1/2 inch up sides of pan. Bake crust 13 to 15 minutes or until set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs one at a time, just until blended. Stir in vanilla.
Crumble 2 cups of cooled brownies into coarse crumbs. Fold into cream cheese mixture. Pour over cookie dough crust.
Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 8 hours or overnight before serving. Cool completely in pan on cooling rack 1 hour.
To serve, carefully run small metal spatula along side of cheesecake to loosen. Remove foil and side of pan. In small microwaveable bowl, microwave caramel topping uncovered on High 10 to 15 seconds until thoroughly heated. Top individual servings with caramel topping. Store cheesecake covered in refrigerator.
Wednesday, July 28, 2010
Crock Pot Baked Beans
Fast and Easy and Yummy!!!
CROCK POT BAKED BEANS
Place in crock pot:
1 medium onion, finely chopped
3 cans of pork and beans
1/2 c. ketchup
1/2 t. dry mustard
1/4 c. brown sugar
1/2 c. crumbled bacon, cooked
Stir well and cook in crock pot on High for 2 hours or Low for 4 to 5 hours.
CROCK POT BAKED BEANS
Place in crock pot:
1 medium onion, finely chopped
3 cans of pork and beans
1/2 c. ketchup
1/2 t. dry mustard
1/4 c. brown sugar
1/2 c. crumbled bacon, cooked
Stir well and cook in crock pot on High for 2 hours or Low for 4 to 5 hours.
Tuesday, July 27, 2010
Yogurt Dill Dip
YOGURT DILL DIP
2 containers (6 oz each) Yoplait® Greek Fat Free plain yogurt
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/3 cup diced red bell pepper
1/4 cup thinly sliced green onions (4 medium)
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 small garlic clove, minced
2 tablespoons diced red bell pepper
1 cup ready-to-eat baby-cut carrots
2 cups broccoli florets
1 medium cucumber, thinly sliced (2 cups)
In medium bowl, mix yogurt, dill, red bell pepper, green onions, salt, red pepper and garlic until well blended. Garnish with additional diced red bell pepper, if desired.
Serve with carrots, broccoli and cucumber slices.
2 containers (6 oz each) Yoplait® Greek Fat Free plain yogurt
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/3 cup diced red bell pepper
1/4 cup thinly sliced green onions (4 medium)
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 small garlic clove, minced
2 tablespoons diced red bell pepper
1 cup ready-to-eat baby-cut carrots
2 cups broccoli florets
1 medium cucumber, thinly sliced (2 cups)
In medium bowl, mix yogurt, dill, red bell pepper, green onions, salt, red pepper and garlic until well blended. Garnish with additional diced red bell pepper, if desired.
Serve with carrots, broccoli and cucumber slices.
Easy Cocktail Sauce
Steve says Justin makes the best Cocktail Sauce. Justin learned to make this when he worked at the family owned HUGO DELI.
EASY COCKTAIL SAUCE
1/2 c. ketchup
1 - 2 T. horseradish (to taste)
Stir.
EASY COCKTAIL SAUCE
1/2 c. ketchup
1 - 2 T. horseradish (to taste)
Stir.
Fudgy Chocolate Chip Toffee Bars
Another delicious Pillsbury recipe. Since it is just the two of us. I make cookie dough and freeze it for later. It works perfect in this recipe, rather than buying cookie dough.
FUDGY CHOCOLATE CHIP TOFFEE BARS
1/2 cup Butter, melted
2 cups graham cracker crumbs (32 squares)
1 bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies OR your own favorite chocolate chip cookie dough
1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 tablespoon Butter
1 teaspoon vanilla
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows
FUDGY CHOCOLATE CHIP TOFFEE BARS
1/2 cup Butter, melted
2 cups graham cracker crumbs (32 squares)
1 bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies OR your own favorite chocolate chip cookie dough
1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 tablespoon Butter
1 teaspoon vanilla
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows
Monday, July 5, 2010
Herb Green Onion Bread
This recipe is for the bread machine, but, I made it be a big round loaf. I made this in the bread machine when Evelyn and Gary were here. We thought yum. So I made it for the kids today and they all LOVE it. So here is the recipe for all. Karla I hope you like it too. ~ Marcia McCormick
HERB GREEN ONION BREAD
1 1/2 pound loaf 2 pound loaf
1/2 cup thinly sliced green onions 3/4 cup
1/2 teas. dried basil 3/4 teas.
1/2 teas. dried thyme 3/4 teas.
1/4 teas. dried rosemary 1/4 teas.
2 Tbls. butter 3 Tbls.
1 cup milk 1 1/3 cups
1 egg 1
3 cups flour 4 cups
2 Tbls. sugar 3 Tbls.
3/4 teas. salt 1 teas.
1 teas. yeast 1 1/4 teas.
Suppose to cook onions, basil, thyme and rosemary in butter til onions are tender. Cool. (opps I didn't do). Add to the rest ingredients. Select basic white bread cycle.
I removed the dough and formed a round loaf. When I baked it in the oven, I baked it at 350 for 35 mins. The onions were fine without the sauteing them. Enjoy.
I have lots of green onions right now in the garden. I could also use my fresh herbs to make this too. When using fresh herb double the amount called for. I need to try this one soon!! ~ Karla
HERB GREEN ONION BREAD
1 1/2 pound loaf 2 pound loaf
1/2 cup thinly sliced green onions 3/4 cup
1/2 teas. dried basil 3/4 teas.
1/2 teas. dried thyme 3/4 teas.
1/4 teas. dried rosemary 1/4 teas.
2 Tbls. butter 3 Tbls.
1 cup milk 1 1/3 cups
1 egg 1
3 cups flour 4 cups
2 Tbls. sugar 3 Tbls.
3/4 teas. salt 1 teas.
1 teas. yeast 1 1/4 teas.
Suppose to cook onions, basil, thyme and rosemary in butter til onions are tender. Cool. (opps I didn't do). Add to the rest ingredients. Select basic white bread cycle.
I removed the dough and formed a round loaf. When I baked it in the oven, I baked it at 350 for 35 mins. The onions were fine without the sauteing them. Enjoy.
I have lots of green onions right now in the garden. I could also use my fresh herbs to make this too. When using fresh herb double the amount called for. I need to try this one soon!! ~ Karla
Herbed Cream Cheese
For my Sweet 16 Garden Party last week I wanted to make something using fresh herbs because we were going to learn about herbs. After a little research and a few changes this is what I came up with. The girls liked it and so does my family. I definitely think this recipe is a keeper.
Herbed Cream Cheese
16 oz. cream cheese, softened (light is fine)
1/2 c. butter, softened
2 cloves minced garlic OR 3/4 t. garlic powder (my fresh garlic isn't quite ready to harvest)
2 T. each fresh herbs, chopped: dill, parsley, basil, thyme, lemon balm, chives (my basil isn't ready yet)
1/2 t. salt
1/8 t. pepper
1 t. grated lemon peel
1 T. lemon juice or milk, more if needed; for desired consistency ( iused Lemon juice)
Mix cream cheese & butter together. Add remaining ingredients and beat well. Form into a ball and chill for 2 hours. Decorate with fresh herbs at serving time. Serve with crackers.
I spread some of this on flour tortillas and rolled them up and sliced them into mini pinwheel sandwiches. They were really good too.
Saturday, July 3, 2010
Red Velvet 4th of July Pies
I was looking for a 4th of July treat and I found this recipe by Pillsbury. I think I will make them 1/2 as big, using 1/8 c. batter and cooking for 8 to 10 minutes.
Red Velvet 4th of July Pies
Cookies
1 box Devil’s Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix
Filling
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Topping
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Heat oven to 350° and spray cookie sheets with cooking spray.
In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.
Red Velvet 4th of July Pies
Cookies
1 box Devil’s Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix
Filling
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Topping
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Heat oven to 350° and spray cookie sheets with cooking spray.
In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.
Tuesday, June 29, 2010
Karla's Rose Petal Jam & Jelly
Years ago Steve's Dad, Don gave me a rose bush. This beautiful rose is off that rose bush. It is a patented rose and it truly, honestly is named "Dolly Pardon". It is a beauty and it does have the biggest blooms I've ever seen. I have had more than one person stop and ring the bell to ask me, "what is the name of that rose?" It is also a very fragrant rose and so it was perfect for making this recipe. But rest assured that if you don't have a "Dolly Pardon" rose bush you can still make this recipe!!
Now that I have made a few batches and have experimented with a couple of various recipes here is my final recipe.....and if you aren't sure that you will like it go ahead and make it.....you will be glad you did!! My family definitely thought I was setting myself up for a flop.....and thank goodness they were wrong. So far they all seem to like it.....just have a few more that need to try it. Lacey thought it sounded horrible and she swore she would not like it and she definitely was not going to taste it. But, when she saw how pretty it looked she relented and tasted it and then she wanted a jar to take home with her.
KARLA'S ROSE PETAL JAM and/or JELLY
8 cups of fresh picked Red or Pink Roses - the most fragrant make the best jam!!
Trim off the white/yellow part where the petal was attached. I grab the whole rose and pull off the petals and then with a pair of scissors I trim that part off all the petals at once. (I learned this after having to trim each petal individually the first time.) Then wash the petals, discard any that are wilted/damaged and then spread them out on a cookie sheet. Pat them dry with a paper towel,it is ok if they are not totally dry. Then sprinkle them with about 1/2 c. sugar. Let sit for 6 to 8 hours.
Place in a large kettle:
8 c. water
4 c. sugar
the juice of 4 lemons - (microwave the lemons before juicing them for about 1 minute to release the juices, then cut in half and squeeze out the juice.)
Cook and stir to dissolve the sugar. Continue to cook and stir in the rose petals. Simmer over medium heat for 20 minutes, stirring regularly. Increase heat and bring to a boil and continue cooking until the mixture thickens and reaches 220 degrees. This will take 30 to 40 minutes, stirring regularly. Remove from heat.
For JELLY place small strainer inside of canning funnel place on jar and then pour the cooked mixture into the stainer, stir with a spoon and remove the petals. Once the jar is full place lid and ring on jars and seal.
For JAM place all the mixture in the blender and blend until smooth. Pour into jars and seal.
Water bath in boiling water for 10 minutes for elevation of 2,000 ft.
If you are going to use it within 1 month you don't need to seal it, simply store it in the refrigerator.
This recipe makes about 9 - 4 oz. jars of jelly or 11 - 4 oz. jars of jam
If you don't want this much you can cut the recipe in half. OR If you want some Jam and some Jelly, strain the first 5 jars for jelly and then blend up the rest and make 6 jars of jam. Serve on all kinds of breads but it is especially good on Dainty English Scones. Enjoy!!!
Next time I want to try this recipe as I think it will set up better without all that cooking time.....
http://woodridge.wordpress.com/2011/05/31/rose-petal-jelly/
Roses and rose hips have been used for their scent and nutritional values for centuries. But it wasn’t until last year when I was inspired by a blogger friend’s post on Wild Rose Jelly, that I gathered Rose petals to make a batch of this jelly.
I used Rose petals from a very large cultivated Rose bush growing on our property. While gathering petals, I picked a few extra Roses for a tiny bouquet.
Rose Petal Jelly
- 1 1/2 cups Rose petals, tightly packed
- 2 1/4 cups water
- 2 Tablespoons lemon juice
- 3 1/2 cups sugar (preferably white sugar)
- 3 oz packet liquid pectin
Gather fresh Rose petals to measure 1 1/2 cups tightly packed. Rinse petals and pat dry. Place petals in large pot and bruise petals so the scent and color can be extracted.
Add 2 1/4 cups of water to the petals in the pot and heat to boil. Turn down heat and simmer for several minutes, making sure the petals impart their color in the water. More than likely, the water will appear somewhat grey — the color will brighten with the addition of some lemon juice.
After the Rose petals have simmered for a few minutes, remove from heat. Using a fine sieve, strain the petals from the liquid. Discard the petals and measure 1 3/4 cups of the distilled liquid for the jelly. Return the liquid to the pot, then add 2 Tablespoons of lemon juice and stir. The petal water will brighten significantly.
Add the sugar and stir to dissolve, then heat to boil, stirring constantly. Boil for 1 minute. Add liquid pectin and return to hard boil. Then allow jelly to boil for 1 minute while stirring continually.
Remove from heat and ladle jelly into 4 sterilized half-pint jars leaving 1/4-inch headspace. Add sterilized lids and rings. Process in water bath for 5 minutes.
Yield: about 4 half pints
Sunday, June 27, 2010
Coconut Banana Muffins
Alisha Youngberg posted this recipe on facebook. I made them yesterday and they are really good. Thanks Alisha!!!
COCONUT BANANA MUFFINS
Stir together and set aside.
1 1/4 c. flour
1 t. baking powder
1/4 t. salt
Place in mixer bowl.
2 mashed bananas
1/2 c. butter or margarine
2/3 c. sugar
1 egg
1/2 t. vanilla
2/3 c. coconut (can save some out to sprinkle on top of batter if desired).
Beat well and then add dry ingredients, mix just until blended. Pour into sprayed muffin tins. Bake at 375 for 20 to 25 minutes. Makes 10-12 muffins.
COCONUT BANANA MUFFINS
Stir together and set aside.
1 1/4 c. flour
1 t. baking powder
1/4 t. salt
Place in mixer bowl.
2 mashed bananas
1/2 c. butter or margarine
2/3 c. sugar
1 egg
1/2 t. vanilla
2/3 c. coconut (can save some out to sprinkle on top of batter if desired).
Beat well and then add dry ingredients, mix just until blended. Pour into sprayed muffin tins. Bake at 375 for 20 to 25 minutes. Makes 10-12 muffins.
Sunday, June 20, 2010
John Deere Tractor Cake
Here is a great way to enhance any cake mix or use it according to box directions. Just don't overbake it!! Freezing your cake not only makes it easier to frost but it makes it more moist. John Deere Tractors are a part of my ATKINSON heritage. So this cake is a family hit.
Birthday Cake
1 Betty Crocker cake mix (flavor of choice) I used yellow
4 eggs
1/2 c. oil
1/2 c. water
1 small box pudding (flavor of choice) I used vanilla
1 c. sour cream
Place all ingredients in mixer bowl. Beat for 2 minutes. Pour batter into 2 sprayed loaf pans (one 9x5 and one 6x3 inches). Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Run knife around edges of pan and dump cake out onto a cooling rack. Completely cool cakes and then place in freezer.
Make frosting
1/2 c. crisco
5 c. powdered sugar
1/2 t. salt
1 t. vanilla or butter extract
1/3 c. milk
yellow and green paste food coloring
additional items needed for decorating: 7 oreo cookies, 2 chocolate pinwheel cookies, A Twix candy bar or Tootsie Roll
Place all ingredients in bowl except the food coloring. Beat well, add more milk or powdered sugar as needed to reach desired consistency. Color 2/3 of icing green and 1/3 of icing yellow.
Remove cake from freezer and cut the large loaf cake to form a seat area. Use cut pieces to build a seat. You may want to return cake to freezer as a frozen cake is easier to frost without crumbs in the frosting. Frost the green portions first, the large loaf is the tractor and it is entirely green except for the seat and steering wheel. Place yellow frosting in large pastry bag. With a round tip pipe in a pin strip on each side and a seat, smoothing frosting with a spatula to make smooth. Frost the sides and about 1/2 inch onto the top of the smaller loaf with the green frosting to make a wagon. Position behind tractor and then add wheels to tractor and wagon, 6 oreo cookies and 2 large chocolate pinwheel cookies and the remaining oreo becomes a steering wheel. See photo for positioning and decorating. With the round tip pipe a circle in the center of each cookie making a yellow center (wheel axle). Change to an open leaf tip and pipe on yellow straw covering the top of the wagon. Add a small Twix candy bar or Tootsie Roll for a smoke stack.
Pipe Happy Birthday wishes onto cake or platter with round tip. Enjoy your party. This cake is a hit with all ages of tractor lovers!!!
** I made matching cupcakes for my "3" year old grandson, Connor.
Friday, June 18, 2010
What to do with a Brownie Mix.....
Betty Crocker Favorites....what to do with a brownie mix......
A hint, I recently discovered: "Use a plastic knife to cut brownies". At the Taste of Home cooking show they gave us a plastic VELVETTA knife. It works great for cutting brownies.
for more ideas and recipes see: http://www.bettycrocker.com/search/searchresults?sr=2&term=Top-Ten-Delicious-Brownies&WT.dcsvid=NTYwNjAxMjgxMAS2&rvrin=3D26B43B-527D-493D-BDE4-1FB4BF08FA4D&WT.mc_id=Newsletter_BC_06_17_2010_Non-GmailYahooControl
Peanut Butter Truffle Brownies
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Ultimate Turtle Brownies
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.
S'mores Brownies
1 box (1 lb. 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.
Peppermint Patty Brownies - GLUTEN FREE
1 box Betty Crocker® Gluten Free brownie mix
Butter and eggs as called for on brownie box
1/2 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
2 1/2 to 3 cups gluten free powdered sugar
1 cup Betty Crocker® Rich & Creamy chocolate frosting
Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.
In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.
Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows
Special Touch
Sprinkle frosted brownies with crushed peppermint candies or chopped thin mints.
Brownie & Strawberry Shortcakes
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
2 1/2 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 pint (2 cups) whipping cream
3 cups sliced fresh strawberries
Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs with spoon until well blended. Spread batter in pan.
Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
Meanwhile, in large bowl, beat milk and pudding mixes with wire whisk until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each square with 1/4 cup pudding mixture and 2 tablespoons strawberries.
Time-Saver: Use 4 cups frozen (thawed) whipped topping for the whipped cream
A hint, I recently discovered: "Use a plastic knife to cut brownies". At the Taste of Home cooking show they gave us a plastic VELVETTA knife. It works great for cutting brownies.
for more ideas and recipes see: http://www.bettycrocker.com/search/searchresults?sr=2&term=Top-Ten-Delicious-Brownies&WT.dcsvid=NTYwNjAxMjgxMAS2&rvrin=3D26B43B-527D-493D-BDE4-1FB4BF08FA4D&WT.mc_id=Newsletter_BC_06_17_2010_Non-GmailYahooControl
Peanut Butter Truffle Brownies
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
Ultimate Turtle Brownies
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
1 bag (14 oz) caramels, unwrapped
1/4 cup whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 cup coarsely chopped pecans
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.
S'mores Brownies
1 box (1 lb. 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs.
Set oven to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 6 rows by 4 rows.
Peppermint Patty Brownies - GLUTEN FREE
1 box Betty Crocker® Gluten Free brownie mix
Butter and eggs as called for on brownie box
1/2 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
2 1/2 to 3 cups gluten free powdered sugar
1 cup Betty Crocker® Rich & Creamy chocolate frosting
Heat oven to 350°F (325°F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.
In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.
Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows
Special Touch
Sprinkle frosted brownies with crushed peppermint candies or chopped thin mints.
Brownie & Strawberry Shortcakes
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
2 1/2 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 pint (2 cups) whipping cream
3 cups sliced fresh strawberries
Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs with spoon until well blended. Spread batter in pan.
Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
Meanwhile, in large bowl, beat milk and pudding mixes with wire whisk until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each square with 1/4 cup pudding mixture and 2 tablespoons strawberries.
Time-Saver: Use 4 cups frozen (thawed) whipped topping for the whipped cream
Saturday, June 12, 2010
Cream Cheese Brownies
This is my most requested recipe. I keep these ingredients on hand and make this often. It's fast and easy and very yummy!!! My niece, Mikaela especially loves these!! Some of the seminary students call these SEMINARY BROWNIES because I often make them for seminary functions. I made them for a funeral last week and they requested the recipe and so I thought while I was at it I should post it here too. It's in the cookbook but for those that don't have the cookbook here it is.
CREAM CHEESE BROWNIES
1 German Chocolate Cake Mix – Mix as directed on box and pour batter into a sprayed cookie sheet.
Mix together:
8 oz. cream cheese
½ c. sugar
1 egg
Then add: ½ c. milk chocolate chips and mix well.
Drop cream cheese mixture by spoonfuls onto the cake batter & swirl into batter with a knife. Sprinkle with additional milk chocolate chips if desired. Bake at 350 for 20 to 25 minutes.
CREAM CHEESE BROWNIES
1 German Chocolate Cake Mix – Mix as directed on box and pour batter into a sprayed cookie sheet.
Mix together:
8 oz. cream cheese
½ c. sugar
1 egg
Then add: ½ c. milk chocolate chips and mix well.
Drop cream cheese mixture by spoonfuls onto the cake batter & swirl into batter with a knife. Sprinkle with additional milk chocolate chips if desired. Bake at 350 for 20 to 25 minutes.
Thursday, June 10, 2010
Chocolate Chip Peanut Butter Torte
Another recipe from Pillsbury that I want to try.....
CHOCOLATE CHIP PEANUT BUTTER TORTE
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (or Make your own)
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup
Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
In medium microwavable bowl, microwave butterscotch chips on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator
CHOCOLATE CHIP PEANUT BUTTER TORTE
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (or Make your own)
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup
Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
In medium microwavable bowl, microwave butterscotch chips on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator
Thursday, June 3, 2010
Cherry Jubilee........in a crock pot
for those days when you want a warm dessert that can be made ahead and ready when you are...........another crock pot favorite. Make any flavor you like.
Cherry Jubilee
Spray crock pot with cooking spray and dump in: (4 1/2 to 6 qt. Crock pot)
2 cans (21 oz. each) cherry pie filling
Sprinkle with:
1 yellow cake mix
Pour over:
½ c. melted butter or margarine
Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
Serve with vanilla ice cream or whipped topping.
Cherry Jubilee
Spray crock pot with cooking spray and dump in: (4 1/2 to 6 qt. Crock pot)
2 cans (21 oz. each) cherry pie filling
Sprinkle with:
1 yellow cake mix
Pour over:
½ c. melted butter or margarine
Cover and cook on HIGH for 2 hours or on LOW for 4 hours.
Serve with vanilla ice cream or whipped topping.
Crock Pot Chicken Recipes.....
I love to cook in my crock pot. Just dump it in and let it cook until dinner time. Here are some of my favorite crock pot recipes using chicken.
Lemonade Chicken
Spray crock pot with cooking spray and put in: (3 to 4 ½ qt. Crock Pot)
4 chicken breasts
Mix together:
6 oz. frozen lemonade, thawed
3 T. brown sugar
1 T. vinegar
¼ c. ketchup
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Thicken the liquid and serve over potatoes or rice.
Sunday Chicken
Spray crock pot with cooking spray and put in: (3 ½ to 5 qt. Crock Pot)
4 to 6 chicken breasts
Mix together:
2 cans cream of chicken soup
1 envelope dry onion soup mix
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
One hour before serving, stir in:
1 c. sour cream
Chicken Soft Tacos
Spray crock pot with cooking spray and put in: (3 ½ to 4 ½ qt. Crock Pot)
4 frozen chicken breasts (boneless, skinless)
Pour over :
16 oz. jar salsa
Cover and cook on HIGH for 6-8 hours or on LOW for 10-12 hours. Shred chicken with 2 forks.
Stir in:
1 c. sour cream
Continue to cook for 1 more hour. Serve in warmed flour tortilla shells. Garnish with lettuce and grated cheese.
EASY Chicken
Spray crock pot and put in chicken of choice. Sprinkle with dry ranch dressing. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Lemonade Chicken
Spray crock pot with cooking spray and put in: (3 to 4 ½ qt. Crock Pot)
4 chicken breasts
Mix together:
6 oz. frozen lemonade, thawed
3 T. brown sugar
1 T. vinegar
¼ c. ketchup
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Thicken the liquid and serve over potatoes or rice.
Sunday Chicken
Spray crock pot with cooking spray and put in: (3 ½ to 5 qt. Crock Pot)
4 to 6 chicken breasts
Mix together:
2 cans cream of chicken soup
1 envelope dry onion soup mix
Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
One hour before serving, stir in:
1 c. sour cream
Chicken Soft Tacos
Spray crock pot with cooking spray and put in: (3 ½ to 4 ½ qt. Crock Pot)
4 frozen chicken breasts (boneless, skinless)
Pour over :
16 oz. jar salsa
Cover and cook on HIGH for 6-8 hours or on LOW for 10-12 hours. Shred chicken with 2 forks.
Stir in:
1 c. sour cream
Continue to cook for 1 more hour. Serve in warmed flour tortilla shells. Garnish with lettuce and grated cheese.
EASY Chicken
Spray crock pot and put in chicken of choice. Sprinkle with dry ranch dressing. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Tuesday, June 1, 2010
Tea Party Fun!!
Here are the recipes I talked to you about. I have not tried them, but I am planning to. Go on line to read more. The cream is an English recipe, make from clotted cream. This is a "pretend" recipe. I am growing lavendar in my garden this year. There were lots of recipes to use it in. Ready to try some. Something fun and new.
I also saw some stuff of Ellen Easton's Tea Travel. That is where I saw the jam recipe. Have fun, Marcia
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts.
Easy Devonshire Cream
1 3 oz. cream cheese, room temperature (I read where some thought you needed more)
1 T. sugar (I read where some thought 2-3 T sugar was better)
1/8 t. salt
1 cup heavy whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended.
Stir in whipping cream.
With an electric mixer, beat mixture until stiff peaks form. Store in refrigerator.
There was a picture of it, looks like lemon zest on top. Another recipe was kinda like this one. But. It was 4 oz. of mascapone cream, 1 cup heavy whipping cream, 1 t vanilla, 1-2 T sugar and zest of lemon or lime.
Lavendar Scones
2 cups flour
1 T. baking powder
4 T. butter
mix til crumbly
add 1/4 cup sugar
2 t. fresh lavendar or 1 t. dried (save little for sprinkle on top)
2/3 cup milk
Mix til dough is soft and sticky
Roll out on floured surface. Cut into round circles or whatever.
Bake 425 10-12 mins makes 12 scones
Rose Petal Jam
1/2 lb. pink or red edible rose petals (no chemical sprays, not from nursery, green houses, florist)Clip and discard bitter white bases from the rose petals. (4 cups)
2 cups sugar, divided(Karla sprinkled the petals and still used 2c.sugar in the jam)
4 1/2 cups water (Karla used 4)
juice of 2 lemons (1/2 c.)
Rinse petals thoroughly and drain.
Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight. (one recipe said to do this, the other one didn't)
In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes (the other recipe said 10 minutes, Karla did about 15 minutes). Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes (more like 30) until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.
After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.
Makes 1 pound of jam.
It did not say to take out petals, but I think I would. It said the most fragrant roses makes the best jam.
June 27, 2010 - I made a batch of this jam today, while my roses are in full bloom. My kids thought I was crazy but it turned out to be really good. I did strain it and it takes way longer than 5 minutes to cook it to 221 degrees, more like 30 minutes. I found another recipe that was about the same except it doesn't have you sprinkle the petals with sugar and let set overnight. It called for 4 cups of rose petals and only 4 cups of water. I only used 4 cups of water and I'm glad I did or it would probably have taken longer to thicken it. We had some on an English Muffin and it was yummy!!! I think I will serve it at Abigail's Sweet 16 Garden Party on Wednesday!!!
Here is the website Marcia was referring to: http://whatscookingamerica.net/EllenEaston/TeaTravelsIndex.htm
It has some fun ideas there!! Here are more recipes I found there. There is an endless supply of recipes here. Karla
Iced Tea Punch
4 cups water
8 teaspoons of Earl Grey Tea or Black Tea Blend (I would just leave this out)
3/4 cup granulated sugar
4 cups of orange juice
Juice of 2 lemons
4 cups Ginger Ale
1 orange, sliced
1 lemon, sliced
Flavored Iced Tea cubes (see below)
In a large pot, bring the water to a boil; remove from heat. Add the tea leaves and let steep approximately 5 minutes or until brewed to your liking. Remove tea bags and discard. Stir in sugar until dissolved. Let cool and refrigerate until well chilled.
Just before serving, add orange juice, lemon juice, and Ginger Ale.
To serve, place orange and lemon slices on the side of each tea glass. Place prepared frozen Flavored Iced Tea Cubes into each glass before serving. Makes 4 servings.
Flavored Iced Tea Cubes
Brewed tea of your choice
Zest of 1 orange and 1 lemon
Zest the orange and the lemon. Place the zest in the bottom of an ice cube tray, pour brewed tea into the trays and freeze until firm.
Remove the ice cubes from the tray when ready to served the Iced Tea Punch.
NOTE: You may also add edible flowers and herbs to the tea before freezing. Citrus juices of an orange, lime, lemon, and/or lemonade may also be frozen into the ice cubes to be served with the punch.
Old-Fashioned Lemonade - How To Make Lemonade
Simple Syrup (see recipe below)
Juice of 6 freshly-squeezed lemons (approximately 1 cup)
4 cups cold water
1 sliced lemon, for garnish
Ice cubes
Prepare Simple Syrup in advance and refrigerate.
In a large pitcher, combine lemon juice and sugar and cold Simple Syrup. Add water, lemon slices, and ice cubes; stir until well blended. Serve in tall glasses over ice.
Yields approximately 6 cups.
Basic Simple Syrup Recipe:
1 cup granulated sugar*
1 cup water
* You can reduce the sugar to 3/4 cup, if desired.
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and let cool before using. Store in the refrigerator.
Lemonade Variations:
Lavender Lemonade - Add 1 tablespoons dried culinary lavender buds. Add lavender to the hot Simple Syrup and let steep for 10 minutes. Strain the Simple Syrup and discard the lavender buds. Refrigerate Simple Syrup until cool.
Limeade - Substitute fresh lime juice for the lemon juice.
Strawberry Lemonade - In a blender, puree 1 pint of fresh strawberries (hulled and halved); add to the pitcher with the lemon juice and Simple Syrup.
Ellen's Plain Scones
3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 pound (1 cup) unsalted cold butter, diced
1 1/2 cups half and half cream
1 tablespoon pure vanilla extract
Alternative Ingredients (see below)
Scone Wash (see below)
Cinnamon Sugar (see below)
Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in your Alternative Ingredients of choice to the flour mixture. Add half and half cream to the mixture and blend until dough forms. DO NOT over mix the dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.
Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scone. Scones are best served warm. Yields: 24 scones.
Alternative Ingredients To Taste:
Golden Raisins
Ground Ginger and Butterscotch Morsel Bits
Semi-Sweet Chocolate Chips
Flavored extracts
Coconut Flakes
Dried Fruits
Herbs and Spices
Scone Wash:
1/2 cup half and half cream (for brushing top of scones)
Cinnamon Sugar:
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
Lemon curd is a British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd can add a special touch to your favorite desserts and tea time goodies.
Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter. I usually use the stove-top method, but the microwave method also works great.
I know that lemon curd is not something to include in your every day diet, especially if you need to watch your fat, sugar, and/or calories intake. A jar of lemon curd would certainly make a great gift, or a nice addition to gift baskets.
Stove-Top Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces***
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes. T
Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.
Makes approximately 2 cups.
Microwave Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup freshly-squeezed lemon juice (4 to 6 lemons)**
1/2 cup unsalted butter, cut into small pieces***
1 cup granulated sugar
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes.
Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a microwave-safe bowl, melt butter in the microwave on high.
In a separate bowl, combine sugar, beaten eggs, lemon zest, and lemon juice. Slowly whisk into the hot melted butter until well combined.
Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, approximately 3 to 4 minutes. NOTE: Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil, as it can cause the mixture to curdle. The lemon mixture will thicken further as it cools.
Pour into a clean glass jar or bowl and allow to cool in refrigerator.
Makes approximately 2 cups.
Variation: For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice.
Storing Lemon Curd:
Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface).
Store in refrigerator for up to 4 weeks or store in the freezer for one year. To thaw, move the container from the freezer to a refrigerator at 40°F or colder for 24 hours before intended use. After thawing, store in the refrigerator in a covered container and consume within 4 weeks.
Cucumber Tea Sandwich
1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely-chopped watercress leaves
16 slices best-quality white bread*
Salt to taste
1/2 cup alfalfa sprouts
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and watercress; spread on one side of each slice of bread.
Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Ritz Egg Salad Tea Sandwiches
8 hard-cooked eggs*
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
Oreo Truffle Balls
1 (1 pound, 2 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, room temperature*
2 (8 ounces) packages semi-sweet chocolate chips**
Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
* You can use original or low-fat cream cheese
** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.
Line two large baking or cookie sheets with either wax paper, parchment paper or a Silicone Baking Mats; set aside.
In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.
The Oreo Balls may be stored in the freezer for up to 1 week before dipping in chocolate.
If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet.
Use latex gloves to roll the balls, less mess!
How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:
Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee
When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.
Variation Ideas:
These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.
You can also make Mint Oreo Truffles by substituting Mint Oreo Cookies for the regular Oregon Cookies.
Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving.
Makes 40 to 50 candy balls, depending on the size balls your roll.
For more menu ideas see this site: http://whatscookingamerica.net/HighTeaRecipes.htm
There are a ton of recipes here......you could spend hours here.....in fact I just did.....and didn't even begin to see what all is here.
just one more....
Strawberries in Lemon-Lavender Syrup
1 pound fresh strawberries
6 tablespoons water
1/4 cup fresh-squeezed lemon juice
3 tablespoons granulated sugar
3 tablespoons dried lavender flowers
Whipped cream (optional)
Rinse and drain strawberries. Hull and cut into halves or quarters into a large bowl and set aside.
In small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain syrup, discarding the blossoms.
Pour strained syrup over strawberries and toss gently to mix. Serve berries and syrup right away in pretty glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
Note: You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Makes 4 servings.
Happy Tea Party!!!!
I also saw some stuff of Ellen Easton's Tea Travel. That is where I saw the jam recipe. Have fun, Marcia
Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts.
Easy Devonshire Cream
1 3 oz. cream cheese, room temperature (I read where some thought you needed more)
1 T. sugar (I read where some thought 2-3 T sugar was better)
1/8 t. salt
1 cup heavy whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended.
Stir in whipping cream.
With an electric mixer, beat mixture until stiff peaks form. Store in refrigerator.
There was a picture of it, looks like lemon zest on top. Another recipe was kinda like this one. But. It was 4 oz. of mascapone cream, 1 cup heavy whipping cream, 1 t vanilla, 1-2 T sugar and zest of lemon or lime.
Lavendar Scones
2 cups flour
1 T. baking powder
4 T. butter
mix til crumbly
add 1/4 cup sugar
2 t. fresh lavendar or 1 t. dried (save little for sprinkle on top)
2/3 cup milk
Mix til dough is soft and sticky
Roll out on floured surface. Cut into round circles or whatever.
Bake 425 10-12 mins makes 12 scones
Rose Petal Jam
1/2 lb. pink or red edible rose petals (no chemical sprays, not from nursery, green houses, florist)Clip and discard bitter white bases from the rose petals. (4 cups)
2 cups sugar, divided(Karla sprinkled the petals and still used 2c.sugar in the jam)
4 1/2 cups water (Karla used 4)
juice of 2 lemons (1/2 c.)
Rinse petals thoroughly and drain.
Place rose petals in a bowl and sprinkle enough sugar to coat each petal. Let set overnight. (one recipe said to do this, the other one didn't)
In a saucepan over low heat, place remaining sugar, water, and lemon juice; stirring to dissolve sugar. Stir in rose petals and let simmer 20 minutes (the other recipe said 10 minutes, Karla did about 15 minutes). Increase heat to medium-high and bring to a boil; continue boiling for approximately 5 minutes (more like 30) until mixture thickens and the temperature on a candy thermometer reaches 221 degrees F. or until a spoonful dropped onto a cold plate jells and holds its shape. Remove from heat.
After boiling, transfer the jam into hot sterilized jars. Fill them to within 1/4-inch of the top. Wipe any spilled jam off the top, seat the lid, and tighten the ring around them. Cover, label, and store in a cool place.
Makes 1 pound of jam.
It did not say to take out petals, but I think I would. It said the most fragrant roses makes the best jam.
June 27, 2010 - I made a batch of this jam today, while my roses are in full bloom. My kids thought I was crazy but it turned out to be really good. I did strain it and it takes way longer than 5 minutes to cook it to 221 degrees, more like 30 minutes. I found another recipe that was about the same except it doesn't have you sprinkle the petals with sugar and let set overnight. It called for 4 cups of rose petals and only 4 cups of water. I only used 4 cups of water and I'm glad I did or it would probably have taken longer to thicken it. We had some on an English Muffin and it was yummy!!! I think I will serve it at Abigail's Sweet 16 Garden Party on Wednesday!!!
Here is the website Marcia was referring to: http://whatscookingamerica.net/EllenEaston/TeaTravelsIndex.htm
It has some fun ideas there!! Here are more recipes I found there. There is an endless supply of recipes here. Karla
Iced Tea Punch
4 cups water
8 teaspoons of Earl Grey Tea or Black Tea Blend (I would just leave this out)
3/4 cup granulated sugar
4 cups of orange juice
Juice of 2 lemons
4 cups Ginger Ale
1 orange, sliced
1 lemon, sliced
Flavored Iced Tea cubes (see below)
In a large pot, bring the water to a boil; remove from heat. Add the tea leaves and let steep approximately 5 minutes or until brewed to your liking. Remove tea bags and discard. Stir in sugar until dissolved. Let cool and refrigerate until well chilled.
Just before serving, add orange juice, lemon juice, and Ginger Ale.
To serve, place orange and lemon slices on the side of each tea glass. Place prepared frozen Flavored Iced Tea Cubes into each glass before serving. Makes 4 servings.
Flavored Iced Tea Cubes
Brewed tea of your choice
Zest of 1 orange and 1 lemon
Zest the orange and the lemon. Place the zest in the bottom of an ice cube tray, pour brewed tea into the trays and freeze until firm.
Remove the ice cubes from the tray when ready to served the Iced Tea Punch.
NOTE: You may also add edible flowers and herbs to the tea before freezing. Citrus juices of an orange, lime, lemon, and/or lemonade may also be frozen into the ice cubes to be served with the punch.
Old-Fashioned Lemonade - How To Make Lemonade
Simple Syrup (see recipe below)
Juice of 6 freshly-squeezed lemons (approximately 1 cup)
4 cups cold water
1 sliced lemon, for garnish
Ice cubes
Prepare Simple Syrup in advance and refrigerate.
In a large pitcher, combine lemon juice and sugar and cold Simple Syrup. Add water, lemon slices, and ice cubes; stir until well blended. Serve in tall glasses over ice.
Yields approximately 6 cups.
Basic Simple Syrup Recipe:
1 cup granulated sugar*
1 cup water
* You can reduce the sugar to 3/4 cup, if desired.
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and let cool before using. Store in the refrigerator.
Lemonade Variations:
Lavender Lemonade - Add 1 tablespoons dried culinary lavender buds. Add lavender to the hot Simple Syrup and let steep for 10 minutes. Strain the Simple Syrup and discard the lavender buds. Refrigerate Simple Syrup until cool.
Limeade - Substitute fresh lime juice for the lemon juice.
Strawberry Lemonade - In a blender, puree 1 pint of fresh strawberries (hulled and halved); add to the pitcher with the lemon juice and Simple Syrup.
Ellen's Plain Scones
3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 pound (1 cup) unsalted cold butter, diced
1 1/2 cups half and half cream
1 tablespoon pure vanilla extract
Alternative Ingredients (see below)
Scone Wash (see below)
Cinnamon Sugar (see below)
Preheat oven to 350 degrees F.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in your Alternative Ingredients of choice to the flour mixture. Add half and half cream to the mixture and blend until dough forms. DO NOT over mix the dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.
Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scone. Scones are best served warm. Yields: 24 scones.
Alternative Ingredients To Taste:
Golden Raisins
Ground Ginger and Butterscotch Morsel Bits
Semi-Sweet Chocolate Chips
Flavored extracts
Coconut Flakes
Dried Fruits
Herbs and Spices
Scone Wash:
1/2 cup half and half cream (for brushing top of scones)
Cinnamon Sugar:
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
Lemon curd is a British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes. Lemon curd can add a special touch to your favorite desserts and tea time goodies.
Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter. I usually use the stove-top method, but the microwave method also works great.
I know that lemon curd is not something to include in your every day diet, especially if you need to watch your fat, sugar, and/or calories intake. A jar of lemon curd would certainly make a great gift, or a nice addition to gift baskets.
Stove-Top Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)**
1 1/2 cups granulated sugar
6 tablespoons salted butter, cut into pieces***
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes. T
Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.
Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.
Makes approximately 2 cups.
Microwave Lemon Curd
3 to 4 tablespoons lemon zest (rind)*
1/2 cup freshly-squeezed lemon juice (4 to 6 lemons)**
1/2 cup unsalted butter, cut into small pieces***
1 cup granulated sugar
3 eggs, lightly beaten
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes.
Remove the zest (rind) from the lemons using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest.
In a microwave-safe bowl, melt butter in the microwave on high.
In a separate bowl, combine sugar, beaten eggs, lemon zest, and lemon juice. Slowly whisk into the hot melted butter until well combined.
Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, approximately 3 to 4 minutes. NOTE: Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil, as it can cause the mixture to curdle. The lemon mixture will thicken further as it cools.
Pour into a clean glass jar or bowl and allow to cool in refrigerator.
Makes approximately 2 cups.
Variation: For a Lime Curd, substitute lime zest and lime juice for the lemon zest and juice.
Storing Lemon Curd:
Cover by laying a layer of plastic wrap directly on the surface of the curd (this prevents a skin from forming on the surface).
Store in refrigerator for up to 4 weeks or store in the freezer for one year. To thaw, move the container from the freezer to a refrigerator at 40°F or colder for 24 hours before intended use. After thawing, store in the refrigerator in a covered container and consume within 4 weeks.
Cucumber Tea Sandwich
1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely-chopped watercress leaves
16 slices best-quality white bread*
Salt to taste
1/2 cup alfalfa sprouts
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and watercress; spread on one side of each slice of bread.
Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Ritz Egg Salad Tea Sandwiches
8 hard-cooked eggs*
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
Oreo Truffle Balls
1 (1 pound, 2 ounce) package Oreo cookies
1 (8 ounce) package cream cheese, room temperature*
2 (8 ounces) packages semi-sweet chocolate chips**
Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
* You can use original or low-fat cream cheese
** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.
Line two large baking or cookie sheets with either wax paper, parchment paper or a Silicone Baking Mats; set aside.
In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a Rolling Pin.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo Balls on the lined baking sheet and refrigerate or at least 45 to 60 minutes.
The Oreo Balls may be stored in the freezer for up to 1 week before dipping in chocolate.
If you put the Oreo balls in the freezer for a short time before dipping in chocolate, this helps keep the balls cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Truffle Balls onto the cookie sheet.
Use latex gloves to roll the balls, less mess!
How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:
Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee
When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.
Variation Ideas:
These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.
You can also make Mint Oreo Truffles by substituting Mint Oreo Cookies for the regular Oregon Cookies.
Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving.
Makes 40 to 50 candy balls, depending on the size balls your roll.
For more menu ideas see this site: http://whatscookingamerica.net/HighTeaRecipes.htm
There are a ton of recipes here......you could spend hours here.....in fact I just did.....and didn't even begin to see what all is here.
just one more....
Strawberries in Lemon-Lavender Syrup
1 pound fresh strawberries
6 tablespoons water
1/4 cup fresh-squeezed lemon juice
3 tablespoons granulated sugar
3 tablespoons dried lavender flowers
Whipped cream (optional)
Rinse and drain strawberries. Hull and cut into halves or quarters into a large bowl and set aside.
In small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain syrup, discarding the blossoms.
Pour strained syrup over strawberries and toss gently to mix. Serve berries and syrup right away in pretty glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
Note: You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Makes 4 servings.
Happy Tea Party!!!!
Monday, May 31, 2010
Striped Icebox Cookies
From Martha Stewart Living Omnimedia -
The stripes of jam make these treats look especially festive — perfect for serving to guests or to give as a gift.
Striped Icebox Cookies
3/4 c. dried sour cherries
1/3 c. sour cherry jam, or preserves
1 T. sugar, (for filling)
1/8 t. almond extract
1 1/4 c. all-purpose flour
1/2 c. yellow cornmeal
1 t. baking powder
1/4 t. salt
1/2 c. unsalted butter, room temperature
1 c. sugar, (for dough)
1 egg
1 t. pure vanilla extract
Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
The stripes of jam make these treats look especially festive — perfect for serving to guests or to give as a gift.
Striped Icebox Cookies
3/4 c. dried sour cherries
1/3 c. sour cherry jam, or preserves
1 T. sugar, (for filling)
1/8 t. almond extract
1 1/4 c. all-purpose flour
1/2 c. yellow cornmeal
1 t. baking powder
1/4 t. salt
1/2 c. unsalted butter, room temperature
1 c. sugar, (for dough)
1 egg
1 t. pure vanilla extract
Make the filling: In a food processor, combine dried sour cherries, jam, and sugar. Process until coarsely pureed. Transfer to a small saucepan over medium heat. Cook, stirring occasionally until it comes to a boil. Remove from heat, and stir in almond extract. Let stand until cool.
Make the dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate. With mixer on low speed, add flour mixture to butter mixture; mix to combine.
Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two pieces of parchment paper that are at least 12 inches square. Roll out dough to a 3 1/2-by-9-inch rectangle about 1/4 inch thick. Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.
Assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap in plastic wrap and transfer to freezer for 1 hour.
Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Cut the brick into 1/4-inch-thick rectangles; place on baking sheets, spaced 2 1/2 inches apart.
Bake until light golden around the edges, 12 to 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks.
Cupcakes........3 ways
From Martha Stewart Living Omnimedia - Stir up one batter three ways, then add on buttery icing, plus cute flourishes, for head-of-the-class results.
CUPCAKES THREE WAYS
1/2 c. unsalted butter, room temperature, plus more for pan
1 3/4 c. all-purpose flour (spooned and leveled), plus more for pan
2 t. baking powder
1/2 t. salt
3/4 c. sugar
2 large eggs, room temperature
1 t. pure vanilla extract
1/2 c. whole milk
Vanilla, raspberry, or chocolate buttercream
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
Tips & Techniques
For Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
For Black-and-White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
CUPCAKES THREE WAYS
1/2 c. unsalted butter, room temperature, plus more for pan
1 3/4 c. all-purpose flour (spooned and leveled), plus more for pan
2 t. baking powder
1/2 t. salt
3/4 c. sugar
2 large eggs, room temperature
1 t. pure vanilla extract
1/2 c. whole milk
Vanilla, raspberry, or chocolate buttercream
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
Tips & Techniques
For Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
For Black-and-White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
Fudgy Brownies
FUDGY BROWNIES
1 c. all-purpose flour (spooned and leveled)
1/4 c. unsweetened cocoa powder
1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, cut into pieces, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 c. sugar
3 eggs
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a double boiler or microwave @ 70% power. Heat, stirring occasionally, until smooth. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
1 c. all-purpose flour (spooned and leveled)
1/4 c. unsweetened cocoa powder
1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, cut into pieces, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 c. sugar
3 eggs
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a double boiler or microwave @ 70% power. Heat, stirring occasionally, until smooth. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
Thursday, May 27, 2010
Slow Cooked Pork Tacos
SLOW COOKED PORK TACOS
1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
TOPPINGS: Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.
1 boneless pork sirloin roast (2 pounds), cut into 1-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
TOPPINGS: Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional
In a 3-qt. slow cooker, combine the first 11 ingredients. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired. Yield: 10 tacos.
Lemon Chicken with Gravy
LEMON CHICKEN WITH GRAVY
1 pound chicken tenderloins
1/4 cup chicken broth
3 tablespoons lemon juice
3 tablespoons butter, cubed
1 tablespoon grated lemon peel
2 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 teaspoons cornstarch
2 teaspoons cold water
Hot cooked rice, optional
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook 30 minutes longer or until chicken is no longer pink.
Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 4 servings.
1 pound chicken tenderloins
1/4 cup chicken broth
3 tablespoons lemon juice
3 tablespoons butter, cubed
1 tablespoon grated lemon peel
2 large garlic cloves, peeled and sliced
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 teaspoons cornstarch
2 teaspoons cold water
Hot cooked rice, optional
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 2-1/2 hours. Add parsley and thyme; cover and cook 30 minutes longer or until chicken is no longer pink.
Remove chicken to a serving plate and keep warm. Transfer juices to a small saucepan. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired. Yield: 4 servings.
Sweet N Tangy Pot Roast
SWEET N TANGY POT ROAST
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.
Slow Cooked Enchiladas
SLOW COOKED ENCHILADAS
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Yield: 6 servings.
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Yield: 6 servings.
Grilled Veggies.....AND CORN ON THE COB TOO...
Why not throw your veggies on the grill while you are cooking your meat. Keeps the mess and the heat outside.
GRILLED VEGGIES
3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt
In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
CORN ON THE COB
Place ear of corn on a sheet of foil. Add a pat of butter & an ice cube, wrap up in foil and grill for 25 minutes turning 3 times.
OR to cook it in the husk soak the corn, husk and all in water for 20 minutes. Peel back the husks and remove the silk with a damp paper towel. Spread seasoned butter on the corn. Pull the husks back up to cover the corn and tie with string. Place on grill for 25 to 30 minutes turning often. This corn will have a smoky flavor.
GRILLED GARDEN VEGGIES
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.
GRILLED VEGGIES
3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt
In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
CORN ON THE COB
Place ear of corn on a sheet of foil. Add a pat of butter & an ice cube, wrap up in foil and grill for 25 minutes turning 3 times.
OR to cook it in the husk soak the corn, husk and all in water for 20 minutes. Peel back the husks and remove the silk with a damp paper towel. Spread seasoned butter on the corn. Pull the husks back up to cover the corn and tie with string. Place on grill for 25 to 30 minutes turning often. This corn will have a smoky flavor.
GRILLED GARDEN VEGGIES
2 tablespoons olive oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper
Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.
Wednesday, May 26, 2010
Cucumber Punch
I found this recipe in my Healthy Cooking Magazine. Now I can't wait for the cucumbers to grow so I can try it. Kinda different??!!
CUCUMBER PUNCH
2 medium cucumbers
3 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters diet ginger ale, chilled
4-1/2 cups diet grapefruit or citrus soda, chilled
Directions
With a zester or fork, score cucumbers lengthwise; cut widthwise into thin slices. In a large pitcher, combine water and lemonade concentrate; add cucumbers. Cover and refrigerate overnight.
Just before serving, transfer cucumber mixture to a punch bowl; stir in ginger ale and grapefruit soda. Yield: 25 servings (4-3/4 quarts).
CUCUMBER PUNCH
2 medium cucumbers
3 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
2 liters diet ginger ale, chilled
4-1/2 cups diet grapefruit or citrus soda, chilled
Directions
With a zester or fork, score cucumbers lengthwise; cut widthwise into thin slices. In a large pitcher, combine water and lemonade concentrate; add cucumbers. Cover and refrigerate overnight.
Just before serving, transfer cucumber mixture to a punch bowl; stir in ginger ale and grapefruit soda. Yield: 25 servings (4-3/4 quarts).
4 Berry Smoothie
We will soon be picking lots of fresh berries. Here is a good smoothie that uses lots of berries. If youdon't have all 4 different kinds it will still be good. enjoy!!!
4 BERRY SMOOTHIE
1-1/2 cups fat-free milk
1/2 cup frozen blackberries
1/2 cup frozen blueberries
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
2 tablespoons lemonade concentrate
1 tablespoon sugar
1/2 teaspoon vanilla extract
In a blender, combine all the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings.
4 BERRY SMOOTHIE
1-1/2 cups fat-free milk
1/2 cup frozen blackberries
1/2 cup frozen blueberries
1/2 cup frozen unsweetened raspberries
1/2 cup frozen unsweetened strawberries
2 tablespoons lemonade concentrate
1 tablespoon sugar
1/2 teaspoon vanilla extract
In a blender, combine all the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings.
Tuesday, May 25, 2010
Layered Fruit Trifle
LAYERED FRUIT TRIFLE
Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped OR 8 oz. whipped topping
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before serving.
Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped OR 8 oz. whipped topping
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before serving.
Monday, May 24, 2010
Raspberry Lemonade Smoothie
Hopefully one day soon it will be warm enough to actually enjoy one of these. But I made one today because I had some fresh strawberries that needed to be used.
RASPBERRY LEMONADE SMOOTHIE
1 cup refrigerated raspberry lemonade (plain lemonade will work too)
2 ripe bananas, thickly sliced
1 1/2 cups fresh raspberries
2 - 6 oz. each raspberry yogurt
Place all ingredients in blender and blend for 1 minute or until smooth.
Makes 4 - 1 cup servings.
Strawberries work nicely too.
RASPBERRY LEMONADE SMOOTHIE
1 cup refrigerated raspberry lemonade (plain lemonade will work too)
2 ripe bananas, thickly sliced
1 1/2 cups fresh raspberries
2 - 6 oz. each raspberry yogurt
Place all ingredients in blender and blend for 1 minute or until smooth.
Makes 4 - 1 cup servings.
Strawberries work nicely too.
Wednesday, May 19, 2010
The Amazing Cucumber.......
I'm looking forward to trying some of these things when I have all those buckets full of cucumbers that I don't know what to do with. 
Here is "Jake the Snake", pretending his cucumber is a snake. In 2008 we started growing these Yard Long Armenian Cucumbers. They are the best eating cucumbers I have found. And yes they do grow to be a yard long and they aren't bitter at all. Speaking of snakes....I better tell you how Jake got that name. When he was about 4 we ran into Kasey's 5th grade school teacher, Mr. Diggs (his favorite teacher ever). I told him he needed to come meet Kasey's son. He shook Jake's hand and asked him what his name was. Jake without even hestitating said, "I'm Jake the Snake". It was so out of the blue.....we had never called him that before.....but we sometimes do now.
This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems. Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems.
The Amazing Cucumber
1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.
8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.
11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.
12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
Here is "Jake the Snake", pretending his cucumber is a snake. In 2008 we started growing these Yard Long Armenian Cucumbers. They are the best eating cucumbers I have found. And yes they do grow to be a yard long and they aren't bitter at all. Speaking of snakes....I better tell you how Jake got that name. When he was about 4 we ran into Kasey's 5th grade school teacher, Mr. Diggs (his favorite teacher ever). I told him he needed to come meet Kasey's son. He shook Jake's hand and asked him what his name was. Jake without even hestitating said, "I'm Jake the Snake". It was so out of the blue.....we had never called him that before.....but we sometimes do now.
This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems. Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems.
The Amazing Cucumber
1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.
8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.
11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.
12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
Tuesday, May 18, 2010
Chocolate Stuffed Sticky Bundt
Rhodes Chocolate Stuffed Sticky Bundt has a sweet little surprise hidden inside each delicious bite! This recipe could be used with Cool Rise Roll Dough too.
Chocolate Stuffed Sticky Bundt
-Powered by Rhodes
24 Rhodes™ Dinner Rolls, thawed but still cold�
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Instructions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter
Chocolate Stuffed Sticky Bundt
-Powered by Rhodes
24 Rhodes™ Dinner Rolls, thawed but still cold�
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
Instructions
Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter
Cinnamon Chips
These are fun to make. A good way to use up a family pak of tortillas.
Cinnamon Chips
6 large flour tortillas
4 Tbs. sugar
1 Tbs. cinnamon
Preheat oven to 375° F. Combine cinnamon and sugar in small bowl. Using water spray bottle, lightly spray tortillas and sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges. Place tortilla wedges on baking sheet and bake 10 to 12 minutes or until crispy. Remove from oven and cool.
Cinnamon Chips
6 large flour tortillas
4 Tbs. sugar
1 Tbs. cinnamon
Preheat oven to 375° F. Combine cinnamon and sugar in small bowl. Using water spray bottle, lightly spray tortillas and sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges. Place tortilla wedges on baking sheet and bake 10 to 12 minutes or until crispy. Remove from oven and cool.
Monday, May 10, 2010
Carmellow Corn........AKA: Karmelo Malone Corn
You guessed it!! This recipe came from my "UTAH JAZZ FANS". Thanks Ellen & Sue!!! They say they make this before every Jazz game....
Speaking of Utah Jazz, I think I should share this story first. When Katie was playing basketball at Snow College and spending quite a bit of time with my sister Kristen and her family this happened one day. Tyler, Josh and Kelsey are in the driveway playing basketball. Josh says, "I'm John Stockton", Tyler says, "I'm Karl Malone", Ben says, "I'm Michael Jordan", Kelsey says, "I'm Katie". That story makes me smile.....I love IT!!!!!
Katie and Kelsey still to this day share a special relationship that goes even deeper than basketball.
So here is the recipe.......
CARMELLOW CORN.........AKA: KARMELO MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
Microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.
FAST, EASY, and GOOD!!!
Speaking of Utah Jazz, I think I should share this story first. When Katie was playing basketball at Snow College and spending quite a bit of time with my sister Kristen and her family this happened one day. Tyler, Josh and Kelsey are in the driveway playing basketball. Josh says, "I'm John Stockton", Tyler says, "I'm Karl Malone", Ben says, "I'm Michael Jordan", Kelsey says, "I'm Katie". That story makes me smile.....I love IT!!!!!
Katie and Kelsey still to this day share a special relationship that goes even deeper than basketball.
So here is the recipe.......
CARMELLOW CORN.........AKA: KARMELO MALONE CORN
1/2 c. butter or margarine
1/2 c. brown sugar
3 c. miniature marshmallows
2 qt. popped popcorn
nuts, optional
Microwave butter & sugar 1 to 2 minutes. Stir in marshmallows. Cook 1 more min. Pour over popcorn (and nuts). Make into balls or serve in bowls.
FAST, EASY, and GOOD!!!
YW Zion's Camp Menu & More......
Young Women Camp 2009 (148 girls, 31 adults)
Tuesday
6:00 Dinner (30 people) Haystacks (curry chicken x 3)
Mandarin Oranges (1 gal.)
Pineapple Tidbits (1 gal.)
Olives (1 gal.)
Cheese (5 lbs.)
Chow Mien Noodles (1 gal.)
Rice – 6 cups
Snack Popcorn – Peanut Butter / Carmel
Wednesday
Breakfast (30 people) Biscuits x 8
Sausage Gravy (3 lbs.)
Sunny Delight (2 gallons)
Milk (2 gallons)
Snack Otter Pops (2 boxes – 400)
11:30 Lunch (70 people) Pigs in Blanket
Broccoli Salad x 5
Berry Fluff x 3
5:00 Dinner Hamburgers / Buns (200)
Sliced cheese – 125
Tomato
Grilled Onions – 10 lbs.
Ketchup – 1 gal.
Mustard
Pickles – 2 gals.
Macaroni Salad x 20
Orange Dream Fruit Salad x 20
Chips – 5 bags
7:45 Snack Cinnamon Rolls (10 batches)
(3 pkgs. Br. Sugar, 6 lbs. margarine)
(frosting – 3 pkgs. Pwd. Sugar, 3 ¾ lbs. Margarine)
Thursday
8:00 Breakfast French Toast x 25
Bacon (2 boxes)
Eggs (9 flats)
Syrup (1 gal. maple, ½ gal. boysenberry)
Butter
Orange Juice ( 5 gal.)
Hot Chocolate (10 gal.)
12:00 Lunch Tacos (40 lbs. hamburger, 2 bottles taco seasoning)
Lettuce (4 bags)
Sour Cream (10 lbs.)
Olives (1 ½ gals.)
Cheese (10 lbs.)
Onions - 2 ½ lbs.
Tomatoes
Salsa
Shells (240)
Jell-O (5 lrg. Pkgs.)
5:30 Dinner Turkey Enchiladas
Salsa (2 gals.)
Watermelon (6)
Cantaloupe (9)
Grapes (4 pkgs.)
Carrots (4 bags)
Broccoli (3 bags)
Dip (2 bottles)
Leftover Salad
8:00 Snack Brownie Pizza x 20
(5 lrg. Pans, cut 5x8)
Friday
8:00 Breakfast Pancakes (25 lbs.)
Sausage
Eggs (9 flats)
Syrup (1 gal. maple, ½ boysenberry)
Butter
Orange Juice (5 gals)
Hot Chocolate (10 gals.)
12:00 Lunch Sandwiches (200)
Ham (200 slices)
Turkey (200 slices)
Miracle Whip
Mustard
Pickles (1/2 gallon)
Lettuce – 4 heads
Chips – 5 bags
Grapes / Bananas - leftover salad, vegetables
5:30 Dinner Pork Roast (75 lbs.)
(230 people) Cheesy Potatoes (x11)
Pistachio Salad (x 16)
Frog Eye Salad (x 4)
Carrots (3 bags)
Broccoli (3 bags)
Dip (2 bottles)
8:00 Snack Rice Crispy Logs (x 12)
Saturday
8:00 Breakfast Egg McMuffins (150)
English Muffins (150)
Ham (3 lbs.)
Eggs (6 flats)
Cheese, sliced (150)
English Muffins / Toast (45)
Jam (2 bottles)
Peaches (5 gals.)
Hot Chocolate (10 gals.)
Orange Juice (5 gals.)
11:30 Sack Lunch Pop
Grandma’s Cookies
Fruit Snacks
Crackers with cheese
Lunch Sacks
All the salads have been posted already, see: "SALADS FOR A CROWD.....AKA: YW CAMP SALADS".
Here are the other recipes:
CURRY CHICKEN
1 c. chopped onion or onion powder to taste
1 1/2 t. curry powder
1 t. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. cooked cubed chicken
1/2 c. sour cream
milk - as need to thin to desired consistency
3 c. hot cooked rice (2 c. uncooked rice)
X 4
onion powder
6 t. curry powder
4 t. margarine
4 cans cream of chicken soup
4 cans cream of mushroom soup
6 c. cooked chicken
2 c. sour cream
milk - as needed
8 c. uncooked rice
PEANUT BUTTER POPCORN
3 qt. popcorn
1 c. sugar
1 c. karo
bring to vigorous boil and cook 30 seconds, stirring constantly. Remove from heat & add:
1 c. peanut butter
1 t. vanilla
Pour over popcorn and stir.
CARMEL POPCORN
1 cube butter
1 c. brown sugar
1 c. karo
Mix and boil in heavy pan. Cook to softball (228). Remove from heat, slowly add:
1 can sweetened condensed milk
Pour over popcorn and stir.
Linda & I were roommates at Rick's college. This recipe came from our roommate, Tracy Stosish. We called it Nanny's Carmel Corn because her Grandma made it for us often and shared her recipe with us. This is good stuff!!!!
COOL RISE ROLLS
X 3
6 c. flour
6 T. yeast
1 1/2 c. sugar
2 t. salt
1 1/2 c. oil
4 1/2 c. hottest tap water
6 eggs
1 1/2 c. dry powdered milk
9 - 12 c. flour
(If you need further instructions you can see pg. 30 of the Atkinson Family Cookbook)
for the cinnamon rolls, spread dough with butter/margarine, sprinkle with brown sugar and cinnamon. Roll up into rolls. We put 24 on one cookie sheet.
FROSTING
8 lbs. powdered sugar
2 1/2 lbs. margarine
3 T. Vanilla
1 T. Salt
2 1/2 c. milk
Mix & frost while slightly warm.
Linda makes this triple batch in a big metal bowl. She uses her hand mixer to get things started and then she finishes up by mixing and kneading it my hand. She makes 3 or 4 batches of this X3 recipe. Then we used some of the dough for Pigs in a Blanket and made the rest into Cinnamon Rolls. Are these girls spoiled or what???
FRENCH TOAST
2 eggs - beat well and then add:
1 c. milk
1/4 t. salt
1 t. vanilla
1 c. flour
1 1/2 t. baking powder
1 t. cinnamon
Mix well and then dip:
10-12 slices of bread
Cook on sprayed grill.
X25
50 eggs
1 1/2 gallon milk
salt
9 T. Vanilla
25 c. flour
3/4 c. baking powder
9 T. cinnamon
13 loaves of bread
This is more of a battered french toast. It is relly good and a little more filling for hungry girls...
SALSA
2 green anaheim peppers, chopped
1 bunch green onions, chopped
cilantro, chopped
Add and pulse, til chopped:
1 t. garlic powder
1 t. crushed red pepper
1 qt. tomatoes
X8
16 green anaheim peppers, chopped
3 bunches green onions, chopped
cilantro
8 t. garlic powder
8 t. crushed red pepper
2 gal. diced tomatoes
For this big batch we didn't have a food processor, so Linda purchased diced, tomatoes and we just stirred it all together. GOOD Stuff!!! Make sure you bring along a couple of bags of chips. The kitchen help will need them for taste testing!! (You wouldn't want to serve this without tasting it on a couple of bags of chips first) And then you will understand why Linda doesn't just go buy a couple of gallon of salsa. This is much much better!!! This is to serve with the tacos and chicken enchiladas.
CHICKEN ENCHILADAS
Mix together:
1/2 c. chopped onion or onion powder
4 oz. reduced fat cream cheese, softened
1 T. water
1 t. cumin
1/4 t. pepper
1/8 t. salt
4 c. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
12 - 8 inch flour tortillas
SAUCE
1 can reduced sodium cream of chicken soup
8 oz. light sour cream
1 c. skimmed milk
1/2 c. shredded cheddar cheese
X20
chopped onion or onion powder
10 lb. reduced fat cream cheese, softened
water
7 T. cumin
pepper
salt
70 lbs. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
240 - 8 inch flour tortillas
SAUCE
215 oz. reduced sodium cream of chicken soup
10 lbs. light sour cream
1 gallon skimmed milk
5 lbs. shredded cheddar cheese
BROWNIE PIZZA
Beat together:
1/2 c. margarine
2 T. oil
2 eggs
Add:
6 T. cocoa
1 c. sugar
3/4 c. flour
Mix well and spread onto a greased pizza pan. Bake at 350 for 14 minutes. Cool completely. Frost & decorate.
X4 = 1 pan (18x26x1)
2 c. margarine
1/2 c. oil
8 eggs
1 1/2 c. cocoa
4 c. sugar
3 c. flour
X20
10 c. margarine
2 1/2 c. oil
40 eggs
7 1/2 c. cocoa
20 c. sugar
15 c. flour
FROSTING
1 c. powdered sugar
1 1/2 t. vanilla
1/3 c. creamy peanut butter
2-3 T. milk
Beat well and spread on pizza. Top with goodies.....M&M's, chocolate chips, marshmallows, peanuts, etc.....
X20
20 c. powdered sugar
1/2 c. vanilla
7 c. peanut butter
2 1/2 to 4 c. milk
Be careful with the milk.....I got too much because Linda didn't have an amount, she just dumps.....and we ended up with lots of frosting.....but it was really good!!!
Another recipe that Linda made that they really love, is the Rice Krispy Logs. My version of this recipe can be found on page. 179 in the Atkinson Family Cookbook. Linda made 20 of these up ahead of time at home and froze them and wrapped them in foil. We just sliced them and served them. They each got 1 slice and you have to police the serving tables because they will want more than one.....
The CHEESY POTATOES that Linda refers to on her menu can be found in the Atkinson Cookbook on page 139. We would X5 the recipe to fill each roaster oven. I think we filled 3 roaster ovens.
It is a lot of work but rewarding as well. We were often brought notes and candy and even a bouquet of wild flowers Linda has changed the menu some thru the years so this menu has been tried and perfected. The real favorites have stuck and it was fun to see the girls anticipate their favorites. The real trick to success is don't get stressed. Linda is very easy going, she knows her stuff, and she is well prepared, the rest just happens and she really doesn't stress. She is great to work with. She does have a few rules that she absolutely doesn't bend on. In the cold mornings she likes to serve hot chocolate. They are never allowed to get any until the blessing is said and breakfast is ready. Otherwise it will be gone before breakfast. They only get one when it comes to the treats. She tells them if you take 2 that means your friend won't get one. She tells them if they know they won't eat it don't take it. It is funny how they think they should take it because it is there and then they throw it away. This is not like school lunch where it has to go on your tray. It is not fun to watch the food you worked hard to cook go in the trash. Especially when some went without. Portion control is sometimes a problem, once again, they have to be reminded that a friend or leader will not be eating if you take their share. We have what we have and when it is gone it is gone. They is not a store nearby. No one is going hungry but please be respectful of others. She was never harsh but firm. If someone stopped by the kitchen and said they were hungry we always managed to find something they wanted to eat. We saved our leftovers until the last day and then they were thrown away. Don't put all the food out at once. Keep some back because the leaders are usually the last ones to eat. We never allowed seconds until everyone had eaten. Sometimes we would put out a sign by the item that said PLEASE TAKE ONLY ONE. After awhile they seem to figure it out. For some reason the morning that we served the McMuffins we ran out and we shouldn't have. Since they were individually wrapped in foil they were sneaking and putting an extra in their pocket. I think they were surprised that they were so filling. Leaders did not get any and then too many to count ended up in the garbage. We should not have put them all out at once. Then we had to come up with something for the leaders to eat.
Another thing that we would do. In the evening we would crack all the eggs for breakfast into gallon pitchers so we would be ready in the morning. It really takes along time to crack 200 eggs. But I also learned that if you do get an egg shell in there you do not have to worry about it. It will settle to the bottom and stay there unless you shake it up or dump them out really fast. So don't try to fish it out, because you can't fish an egg shell out of a gallon of eggs even when you try.
Our day usually started at 6:00 am and we usually closed the kitchen at about 10:30 or ll:00. Since I am in the Young Women's I had girls up there and I did sneak away and went on a couple of their activities. But Kim & Linda pretty much stayed in the kitchen all day long. There wasn't much down time. If we sat down we were stitching baby blocks for the humanitarian project that the girls were working on. We each made one block, so there wasn't much down time.
The Priesthood brethern and our camp hosts were good to stop in and ask what they could do to help at meal time. In the morning especially you will need help with heavy stuff, like the hot chocolate and juice. (last year it was cold and they did not drink much juice) We also had 6 to 8 girls that were assigned to help put the food out and fill the water jugs before each meal. It was nice that we would have girls stop by and ask if we needed anything on occasion. When they were all supposed to be doing service we had a leader that came in and washed dishes for us for over 2 hours. She even returned a couple of other times to do it again. There are a lot of dishes to wash!!! Just like at home the kitchen is the heart of camp!!! Enjoy your time in the kitchen, it is time well spent!!! That is all I can think of right now!!
Tuesday
6:00 Dinner (30 people) Haystacks (curry chicken x 3)
Mandarin Oranges (1 gal.)
Pineapple Tidbits (1 gal.)
Olives (1 gal.)
Cheese (5 lbs.)
Chow Mien Noodles (1 gal.)
Rice – 6 cups
Snack Popcorn – Peanut Butter / Carmel
Wednesday
Breakfast (30 people) Biscuits x 8
Sausage Gravy (3 lbs.)
Sunny Delight (2 gallons)
Milk (2 gallons)
Snack Otter Pops (2 boxes – 400)
11:30 Lunch (70 people) Pigs in Blanket
Broccoli Salad x 5
Berry Fluff x 3
5:00 Dinner Hamburgers / Buns (200)
Sliced cheese – 125
Tomato
Grilled Onions – 10 lbs.
Ketchup – 1 gal.
Mustard
Pickles – 2 gals.
Macaroni Salad x 20
Orange Dream Fruit Salad x 20
Chips – 5 bags
7:45 Snack Cinnamon Rolls (10 batches)
(3 pkgs. Br. Sugar, 6 lbs. margarine)
(frosting – 3 pkgs. Pwd. Sugar, 3 ¾ lbs. Margarine)
Thursday
8:00 Breakfast French Toast x 25
Bacon (2 boxes)
Eggs (9 flats)
Syrup (1 gal. maple, ½ gal. boysenberry)
Butter
Orange Juice ( 5 gal.)
Hot Chocolate (10 gal.)
12:00 Lunch Tacos (40 lbs. hamburger, 2 bottles taco seasoning)
Lettuce (4 bags)
Sour Cream (10 lbs.)
Olives (1 ½ gals.)
Cheese (10 lbs.)
Onions - 2 ½ lbs.
Tomatoes
Salsa
Shells (240)
Jell-O (5 lrg. Pkgs.)
5:30 Dinner Turkey Enchiladas
Salsa (2 gals.)
Watermelon (6)
Cantaloupe (9)
Grapes (4 pkgs.)
Carrots (4 bags)
Broccoli (3 bags)
Dip (2 bottles)
Leftover Salad
8:00 Snack Brownie Pizza x 20
(5 lrg. Pans, cut 5x8)
Friday
8:00 Breakfast Pancakes (25 lbs.)
Sausage
Eggs (9 flats)
Syrup (1 gal. maple, ½ boysenberry)
Butter
Orange Juice (5 gals)
Hot Chocolate (10 gals.)
12:00 Lunch Sandwiches (200)
Ham (200 slices)
Turkey (200 slices)
Miracle Whip
Mustard
Pickles (1/2 gallon)
Lettuce – 4 heads
Chips – 5 bags
Grapes / Bananas - leftover salad, vegetables
5:30 Dinner Pork Roast (75 lbs.)
(230 people) Cheesy Potatoes (x11)
Pistachio Salad (x 16)
Frog Eye Salad (x 4)
Carrots (3 bags)
Broccoli (3 bags)
Dip (2 bottles)
8:00 Snack Rice Crispy Logs (x 12)
Saturday
8:00 Breakfast Egg McMuffins (150)
English Muffins (150)
Ham (3 lbs.)
Eggs (6 flats)
Cheese, sliced (150)
English Muffins / Toast (45)
Jam (2 bottles)
Peaches (5 gals.)
Hot Chocolate (10 gals.)
Orange Juice (5 gals.)
11:30 Sack Lunch Pop
Grandma’s Cookies
Fruit Snacks
Crackers with cheese
Lunch Sacks
All the salads have been posted already, see: "SALADS FOR A CROWD.....AKA: YW CAMP SALADS".
Here are the other recipes:
CURRY CHICKEN
1 c. chopped onion or onion powder to taste
1 1/2 t. curry powder
1 t. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. cooked cubed chicken
1/2 c. sour cream
milk - as need to thin to desired consistency
3 c. hot cooked rice (2 c. uncooked rice)
X 4
onion powder
6 t. curry powder
4 t. margarine
4 cans cream of chicken soup
4 cans cream of mushroom soup
6 c. cooked chicken
2 c. sour cream
milk - as needed
8 c. uncooked rice
PEANUT BUTTER POPCORN
3 qt. popcorn
1 c. sugar
1 c. karo
bring to vigorous boil and cook 30 seconds, stirring constantly. Remove from heat & add:
1 c. peanut butter
1 t. vanilla
Pour over popcorn and stir.
CARMEL POPCORN
1 cube butter
1 c. brown sugar
1 c. karo
Mix and boil in heavy pan. Cook to softball (228). Remove from heat, slowly add:
1 can sweetened condensed milk
Pour over popcorn and stir.
Linda & I were roommates at Rick's college. This recipe came from our roommate, Tracy Stosish. We called it Nanny's Carmel Corn because her Grandma made it for us often and shared her recipe with us. This is good stuff!!!!
COOL RISE ROLLS
X 3
6 c. flour
6 T. yeast
1 1/2 c. sugar
2 t. salt
1 1/2 c. oil
4 1/2 c. hottest tap water
6 eggs
1 1/2 c. dry powdered milk
9 - 12 c. flour
(If you need further instructions you can see pg. 30 of the Atkinson Family Cookbook)
for the cinnamon rolls, spread dough with butter/margarine, sprinkle with brown sugar and cinnamon. Roll up into rolls. We put 24 on one cookie sheet.
FROSTING
8 lbs. powdered sugar
2 1/2 lbs. margarine
3 T. Vanilla
1 T. Salt
2 1/2 c. milk
Mix & frost while slightly warm.
Linda makes this triple batch in a big metal bowl. She uses her hand mixer to get things started and then she finishes up by mixing and kneading it my hand. She makes 3 or 4 batches of this X3 recipe. Then we used some of the dough for Pigs in a Blanket and made the rest into Cinnamon Rolls. Are these girls spoiled or what???
FRENCH TOAST
2 eggs - beat well and then add:
1 c. milk
1/4 t. salt
1 t. vanilla
1 c. flour
1 1/2 t. baking powder
1 t. cinnamon
Mix well and then dip:
10-12 slices of bread
Cook on sprayed grill.
X25
50 eggs
1 1/2 gallon milk
salt
9 T. Vanilla
25 c. flour
3/4 c. baking powder
9 T. cinnamon
13 loaves of bread
This is more of a battered french toast. It is relly good and a little more filling for hungry girls...
SALSA
2 green anaheim peppers, chopped
1 bunch green onions, chopped
cilantro, chopped
Add and pulse, til chopped:
1 t. garlic powder
1 t. crushed red pepper
1 qt. tomatoes
X8
16 green anaheim peppers, chopped
3 bunches green onions, chopped
cilantro
8 t. garlic powder
8 t. crushed red pepper
2 gal. diced tomatoes
For this big batch we didn't have a food processor, so Linda purchased diced, tomatoes and we just stirred it all together. GOOD Stuff!!! Make sure you bring along a couple of bags of chips. The kitchen help will need them for taste testing!! (You wouldn't want to serve this without tasting it on a couple of bags of chips first) And then you will understand why Linda doesn't just go buy a couple of gallon of salsa. This is much much better!!! This is to serve with the tacos and chicken enchiladas.
CHICKEN ENCHILADAS
Mix together:
1/2 c. chopped onion or onion powder
4 oz. reduced fat cream cheese, softened
1 T. water
1 t. cumin
1/4 t. pepper
1/8 t. salt
4 c. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
12 - 8 inch flour tortillas
SAUCE
1 can reduced sodium cream of chicken soup
8 oz. light sour cream
1 c. skimmed milk
1/2 c. shredded cheddar cheese
X20
chopped onion or onion powder
10 lb. reduced fat cream cheese, softened
water
7 T. cumin
pepper
salt
70 lbs. chopped, cooked turkey or chicken
Spread on & roll up: (You may want to mix in a little of the sauce with the meat too)
240 - 8 inch flour tortillas
SAUCE
215 oz. reduced sodium cream of chicken soup
10 lbs. light sour cream
1 gallon skimmed milk
5 lbs. shredded cheddar cheese
BROWNIE PIZZA
Beat together:
1/2 c. margarine
2 T. oil
2 eggs
Add:
6 T. cocoa
1 c. sugar
3/4 c. flour
Mix well and spread onto a greased pizza pan. Bake at 350 for 14 minutes. Cool completely. Frost & decorate.
X4 = 1 pan (18x26x1)
2 c. margarine
1/2 c. oil
8 eggs
1 1/2 c. cocoa
4 c. sugar
3 c. flour
X20
10 c. margarine
2 1/2 c. oil
40 eggs
7 1/2 c. cocoa
20 c. sugar
15 c. flour
FROSTING
1 c. powdered sugar
1 1/2 t. vanilla
1/3 c. creamy peanut butter
2-3 T. milk
Beat well and spread on pizza. Top with goodies.....M&M's, chocolate chips, marshmallows, peanuts, etc.....
X20
20 c. powdered sugar
1/2 c. vanilla
7 c. peanut butter
2 1/2 to 4 c. milk
Be careful with the milk.....I got too much because Linda didn't have an amount, she just dumps.....and we ended up with lots of frosting.....but it was really good!!!
Another recipe that Linda made that they really love, is the Rice Krispy Logs. My version of this recipe can be found on page. 179 in the Atkinson Family Cookbook. Linda made 20 of these up ahead of time at home and froze them and wrapped them in foil. We just sliced them and served them. They each got 1 slice and you have to police the serving tables because they will want more than one.....
The CHEESY POTATOES that Linda refers to on her menu can be found in the Atkinson Cookbook on page 139. We would X5 the recipe to fill each roaster oven. I think we filled 3 roaster ovens.
It is a lot of work but rewarding as well. We were often brought notes and candy and even a bouquet of wild flowers Linda has changed the menu some thru the years so this menu has been tried and perfected. The real favorites have stuck and it was fun to see the girls anticipate their favorites. The real trick to success is don't get stressed. Linda is very easy going, she knows her stuff, and she is well prepared, the rest just happens and she really doesn't stress. She is great to work with. She does have a few rules that she absolutely doesn't bend on. In the cold mornings she likes to serve hot chocolate. They are never allowed to get any until the blessing is said and breakfast is ready. Otherwise it will be gone before breakfast. They only get one when it comes to the treats. She tells them if you take 2 that means your friend won't get one. She tells them if they know they won't eat it don't take it. It is funny how they think they should take it because it is there and then they throw it away. This is not like school lunch where it has to go on your tray. It is not fun to watch the food you worked hard to cook go in the trash. Especially when some went without. Portion control is sometimes a problem, once again, they have to be reminded that a friend or leader will not be eating if you take their share. We have what we have and when it is gone it is gone. They is not a store nearby. No one is going hungry but please be respectful of others. She was never harsh but firm. If someone stopped by the kitchen and said they were hungry we always managed to find something they wanted to eat. We saved our leftovers until the last day and then they were thrown away. Don't put all the food out at once. Keep some back because the leaders are usually the last ones to eat. We never allowed seconds until everyone had eaten. Sometimes we would put out a sign by the item that said PLEASE TAKE ONLY ONE. After awhile they seem to figure it out. For some reason the morning that we served the McMuffins we ran out and we shouldn't have. Since they were individually wrapped in foil they were sneaking and putting an extra in their pocket. I think they were surprised that they were so filling. Leaders did not get any and then too many to count ended up in the garbage. We should not have put them all out at once. Then we had to come up with something for the leaders to eat.
Another thing that we would do. In the evening we would crack all the eggs for breakfast into gallon pitchers so we would be ready in the morning. It really takes along time to crack 200 eggs. But I also learned that if you do get an egg shell in there you do not have to worry about it. It will settle to the bottom and stay there unless you shake it up or dump them out really fast. So don't try to fish it out, because you can't fish an egg shell out of a gallon of eggs even when you try.
Our day usually started at 6:00 am and we usually closed the kitchen at about 10:30 or ll:00. Since I am in the Young Women's I had girls up there and I did sneak away and went on a couple of their activities. But Kim & Linda pretty much stayed in the kitchen all day long. There wasn't much down time. If we sat down we were stitching baby blocks for the humanitarian project that the girls were working on. We each made one block, so there wasn't much down time.
The Priesthood brethern and our camp hosts were good to stop in and ask what they could do to help at meal time. In the morning especially you will need help with heavy stuff, like the hot chocolate and juice. (last year it was cold and they did not drink much juice) We also had 6 to 8 girls that were assigned to help put the food out and fill the water jugs before each meal. It was nice that we would have girls stop by and ask if we needed anything on occasion. When they were all supposed to be doing service we had a leader that came in and washed dishes for us for over 2 hours. She even returned a couple of other times to do it again. There are a lot of dishes to wash!!! Just like at home the kitchen is the heart of camp!!! Enjoy your time in the kitchen, it is time well spent!!! That is all I can think of right now!!
Sunday, May 2, 2010
Krista & Jordan's Wedding Salad
Krista Walker got married this weekend. This salad is her new husband, Jordan's favorite salad. His family calls it Aunt Jessie's Salad because his Aunt makes it. But I call it Krista & Jordan's Wedding Salad. It was really good!!!
KRISTA & JORDAN'S WEDDING SALAD
1 head of iceberg lettuce - torn into bite size pieces
Drizzle 1 - 2 capsful of oil over lettuce and toss.
Microwave a fresh lemon for 1-2 minutes, then juice the lemon. Drizzle the juice over the lettuce and sprinkle with garlic salt and toss again.
KRISTA & JORDAN'S WEDDING SALAD
1 head of iceberg lettuce - torn into bite size pieces
Drizzle 1 - 2 capsful of oil over lettuce and toss.
Microwave a fresh lemon for 1-2 minutes, then juice the lemon. Drizzle the juice over the lettuce and sprinkle with garlic salt and toss again.
Saturday, May 1, 2010
Double Delight Peanut Butter Cookies
Here is what $1 Million Dollars tastes like.......
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!
The 2008 Pillsbury Bake Off Winner by Carolyn Gurtz!!!
98% out of 154 people said they would make these cookies again.
When Connor and I made them I found I needed more filling for the center balls. Next time I would use 1 c. peanut butter and 1 c. powdered sugar instead of 1/2 c. of each. Connor and Great Grandpa Atkinson really liked them!!!
DOUBLE DELIGHT PEANUT BUTTER COOKIES
1/4 cup Peanuts, finely chopped (originally called for dry roasted, I don't like dry roasted)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter (I use 1 c.)
1/2 cup powdered sugar (I use 1 c.)
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled OR make the Peanut Butter Cookie Recipe on pg. 175 of the Atkinson Cookbook and use 2 1/2 c. peanut butter & powdered sugar for the filling & drizzle with melted chocolate (see details below)
DIRECTIONS
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. (1/2 a scoop with my smallest cookie scoop)
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Now when I make these I use Craig's recipe for Peanut Butter Cookies found in the Atkinson Cookbook on page 175. This makes a big batch so when I make the filling for the middle I use about 2 1/2 c. peanut butter and 2 1/2 c. powdered sugar. I roll them into balls using 1/2 a scoop of my smallest cookie scoop. I don't usually add the peanuts. They are good but don't seem to stay on the cookies real well. These are a bit time consuming but they are very good. Last time I melted a few chocolate chips, stirred in a little oil to thin it and then put it in my pastry bag, then I drizzled a little chocolate over the top of them. It was a great finishing touch!!
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